青梅腌制过程中的风味物质变化

以腌制青梅果肉为样品，采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）对青梅腌制过程中的风味成分分析鉴定，并进行统计分析。结果表明：其中，醛类物质14种、醇类9种、酯类7种、酸类3种、酮类3种、烷烃类12种和其他杂环类2种（占总挥发性的84.52％），共检测出50种挥发性成分。在腌制过程中，醛类和烷烃类与腌制时间显著负相关(p<0.01)，醇类风味物质含量与腌制时间呈弱负相关(p<0.05)，酯类物质含量与腌制时间显著正相关(p<0.01)。典型风味成分苯甲醛含量高达19.80％，腌制第2天，果肉中风味成分含量高且丰富，当腌制第8天时，风味成分变化趋于稳定。

Changes of Volatile Flavor Compounds of Prunus mume During Pickling

Changes of aromatic components in Prunus mume were determined by analyzing the flavor substance contents using headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME/GC-MS). The results showed that a total of 50 volatile components were identified from the SPME of P. mume during pickling, including 14 aldehyde, 9 alcohols, 7 ester, 3 acids, 9 ketones, and 12 hydrocarbons and 2 heterocycles(accounting for 84.52% of the total volatile). In the process of curing, the relative contents of aldehyde and alkane flavor substances were significantly negatively correlated with curing time(p<0.01). Alcohol flavor substance content showed weakly negative correlation with curing time(p<0.05). The relative contents of ester flavor substances were significantly positively correlated with curing time(p<0.01). Benzene formaldehyde was the typical aroma component, the content with most abundant flavor species was as high as 19.80% in the second day, and the content tended to be stable in the eighth day.